mirauncut.com

prudentfoodie.typepad.com

Prudent Foodie: Homemade Fudgesicles!

http://prudentfoodie.typepad.com/my_weblog/2010/07/homemade-fudgesicles.html

A Blog for Anyone Who Wants to Eat Really Well for Less Time, Money and Trouble. Laquo; Grilled Scallops or Chicken Marinated in Yogurt and Harissa. Super Simple Plum Cake ». July 29, 2010. When I was a kid, back in the 60s  - aagh  - my mom had Tupperware. Popsicle molds which we filled with Kool-Aid. Of course and enjoyed on those steamy central Illinois summer nights.  Im sure that if you had an MSDS. 4-5 oz high quality dark chocolate (or Zingermans mexican chocolate). 1 1/4 cup unsweetened coconut m...

gastronomyblog.com

Butterbeer | What Does Butterbeer Taste Like? | gas•tron•o•my

http://gastronomyblog.com/2010/08/03/the-wizarding-world-of-harry-potter

Gas tron o my. My husband likes Astronomy. I prefer Gastronomy. Our daughter likes books and cuddles. Gas tron o my. Flying Pig – Los Angeles. Walt Disney World’s EPCOT: A Family Friendly Taste of Morocco, Japan, and Norway ». The Wizarding World of Harry Potter: Butterbeer, Pumpkin Juice, and Chicken Fingers. August 3, 2010. In Amusement Park Fare. The Astronomer and I traveled to Orlando earlier this summer for the National Down Syndrome Congress. Opened a few weeks before our trip. The Wizarding World...

tinyurbankitchen.com

Project Food Blog Round 7: Hand Pulled Noodles - Tiny Urban Kitchen

http://www.tinyurbankitchen.com/2010/11/project-food-blog-round-7-hand-pulled.html

A Boston-based food and travel blog. Cape Cod, Martha’s Vineyard, Berkshires. Boston / Cambridge / Somerville. Project Food Blog Round 7: Hand Pulled Noodles. November 12, 2010. There is something elusive and almost magical about hand-pulled noodles. First off, the texture is out-of-this-world. It’s fresh and chewy with a natural resistance that just springs back. In Taiwanese, we call it “Q,” similar to al dente. In Italian, but with just a tad more “bounce.”. The technique associated with making hand-p...

blog.khymos.org

TGRWT #22: Raisin » Khymos

http://blog.khymos.org/2012/07/28/tgrwt-22-raisin

Aroma & taste. Essays & food writing. Reference & technique. Presentation & photography. Definitions of molecular gastronomy. Brød uten å kna. July 28th, 2012. Impatient raisin waiting to be cooked. More than 1 1/2 year has passed since the last. Round of They Go Really Well Together. And in the meantime there’s been quite some publicity with TGRWT being mentioned both in Gastronomica. And Chemical and Engineering News. Based on predicted aroma similiarity. Website. Raisins alone rarely play a signif...

gastronomical3.wordpress.com

What To Do With Fava Beans | Gastronomical Three

https://gastronomical3.wordpress.com/2010/07/06/what-to-do-with-fava-beans

8220;First we eat, then we do everything else.” –M.F.K. Fisher. Laquo; The Accidental Pasta. Redemption duck, revival asparagus. What To Do With Fava Beans. July 6, 2010 by Maria. Two summers ago, my co-blogger Shana posted a brief photo essay and set of instructions on “what to do with squash blossoms.”. The first time I ever heard of fava beans was in The Silence of the Lambs. Dice a small red onion and mince a good handful of fresh mint. Warm some olive oil over medium heat, add the onions and coo...

cookingissues.com

Simple Agar Clarification: 1 Year Anniversary, Plus a Rundown of Current Clarification Techniques

http://www.cookingissues.com/2010/07/20/simple-agar-clarification-1-year-anniversary-plus-a-rundown-of-current-clarification-techniques

The International Culinary Center's Tech 'N Stuff Blog. Larr; Harold McGee Live on Cooking Issues Radio. Simple Agar Clarification: 1 Year Anniversary, Plus a Rundown of Current Clarification Techniques. July 20th, 2010 · 33 Comments. Lime Juice and Simple Agar Clarification. Lime: the Holy Grail of clarification problems. Why is lime juice so hard to clarify? Lime juice can’t be heated much before it tastes cooked. Why do I care about clarifying lime juice? Clear lime juice tastes incredibly clean.

kookjegek.nl

Crunchy inspiration

http://www.kookjegek.nl/2010/09/crunchy-inspiration

Always got new inspiration for food. A lot of things can be the trigger. This time it was a new kitchen gadget, a mandoline. A perfect tool for a new DIY project, making potato chips. Inspired by a recipe from The Merlin Menu. First of all I was really happy with my new purchase. I discovered a great store in the neighbourhood called Potten and Pannen. I decided to buy a Benriner Japanese Mandoline via their webshop. And it was a great success. The homemade potato chips taste awesome. And really ...The f...

bakerella.com

Cheesecake Bars « bakerella.com

http://www.bakerella.com/cheesecake-bars

Sunday, August 8, 2010. I was in the mood for something cold and lip-smackingly sweet. Something I could sink my teeth into. Something to maintain my weight. So I made this treat with a few of my favorite things. Chocolate. (Hello there my friend). They’re a crunchy, no-frills, sans chocolate type of cookie. Actually, I’m surprised I like them so much. But I do. Oh I do. So I thought they would be great to use for the cheesecake crust. About 1 1/2 cups worth. Then add 3 tablespoons of brown sugar. Spread...

herbivoracious.com

Cold Carrot Soup "Myhrvold" - Recipe | Herbivoracious - Vegetarian Recipe Blog - Easy Vegetarian Recipes, Vegetarian Cookbook, Kosher Recipes, Meatless Recipes

http://herbivoracious.com/2011/03/cold-carrot-soup-myhrvold-recipe.html

Herbivoracious – Vegetarian Recipe Blog – Easy Vegetarian Recipes, Vegetarian Cookbook, Kosher Recipes, Meatless Recipes. Seattle restaurant guide app. Get my Free Newsletter. Herbivoracious on your kindle. Hire Me (Photography, Recipe Development, Etc.). March 21, 2011. Cold Carrot Soup – Recipe. If not, here is the background. At the last talk, he described a method for making intense and purely flavored, somewhat caramelized vegetable soups using a pressure cooker. While his is a 1960s era-Presto....